Best 3 Second Avenue Delis Chopped Liver Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

"Second Avenue Deli's Chopped Liver" is a classic New York City delicacy that has been enjoyed by locals and tourists alike for decades. Made with a combination of fresh chicken livers, hard-boiled eggs, onions, and a variety of seasonings, this creamy and flavorful spread is a perfect appetizer or snack. Whether you are a seasoned cook or a beginner, this guide will provide you with all the information you need to create the perfect "Second Avenue Deli's Chopped Liver" recipe in your own kitchen.

Let's cook with our recipes!

SECOND AVENUE DELI'S CHOPPED LIVER



Second Avenue Deli's Chopped Liver image

Though the above is the official Second Avenue Deli version, some people prefer to use only chicken livers. They make a lighter, creamier chopped liver. This recipe has been adapted from "The Second Avenue Deli Cookbook" by Sharon Lebewohl and Rena Bulkin. © 1999. Reprinted by permission.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 8

1 1/2 pounds beef or veal liver
1 pound chicken liver
4 tablespoons corn oil
3 tablespoons schmaltz
4 cups coarsely chopped onions
4 hard-boiled eggs, peeled
2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper

Steps:

  • Heat broiler. Rinse livers thoroughly, and cut away membranes and extra fat. Cut beef liver into 1-inch pieces; chicken livers can remain whole. Place livers in a large baking pan, and drizzle with 2 tablespoons oil. Broil 8 to 10 minutes (keep an eye on it to make sure it doesn't burn). Turn, and broil until fully cooked and lightly browned on both sides, about 5 minutes more. Transfer to shallow bowl. Cover with plastic wrap, and chill in refrigerator, about 30 minutes.
  • In a large skillet, heat 2 tablespoons oil and 2 tablespoons schmaltz, over medium heat. Add onions, and cook, stirring occasionally, until deep-golden brown, 20 to 30 minutes. Transfer to a shallow bowl. Cover with plastic wrap, and chill in refrigerator, about 30 minutes.
  • In a food processor, combine half the liver, half the onions, 2 hard-boiled eggs, 1 1/2 teaspoons schmaltz, 1 teaspoon salt, and 1/8 teaspoon pepper. Process until smooth. Repeat. Chill before serving.

CHOPPED LIVER



Chopped Liver image

Provided by Ina Garten

Categories     appetizer

Time 25m

Yield 5 cups

Number Of Ingredients 10

2 pounds chicken livers
1 cup rendered chicken fat
2 cups medium-diced yellow onion (2 onions)
1/3 cup Madeira wine
4 extra-large eggs, hard-cooked, peeled, and chunked
1/4 cup minced fresh parsley leaves
2 teaspoons fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Pinch cayenne pepper

Steps:

  • Drain the livers and saute them in 2 batches in 2 tablespoons of the chicken fat over medium-high heat, turning once, for about 5 minutes, or until just barely pink inside. Don't overcook the livers or they will be dry. Transfer them to a large bowl.
  • In the same pan, saute the onions in 3 tablespoons of the chicken fat over medium-high heat for about 10 minutes, or until browned. Add the Madeira and deglaze the pan, scraping the sides, for about 15 seconds. Pour into the bowl with the livers.
  • Add the eggs, parsley, thyme, salt, black pepper, cayenne, and the remaining chicken fat to the bowl. Toss quickly to combine. Transfer half the mixture to the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times, until coarsely chopped. Repeat with the remaining mixture. Season, to taste, and chill. Serve on crackers or matzo.

CHOPPED LIVER



Chopped Liver image

This chopped liver recipe from Josh Russ Tupper of Russ and Daughters is used to make his popular Oy Vey Schmear sandwich.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Yield Makes about 3 pounds

Number Of Ingredients 7

1/3 cup rendered and strained chicken schmaltz
2 tablespoons plus 2 teaspoons vegetable oil
1 cup Josh Russ Tupper's Caramelized Onions
2 1/2 pounds raw chicken livers, gall bladder removed, lobes cut in half, or quarters if large
Coarse salt and freshly ground black pepper
1/2 cup finely chopped onions
2 hard-boiled large eggs, peeled and chopped

Steps:

  • Rinse livers under cold water to remove blood; drain. Heat a medium skillet over medium-high heat and add schmaltz and 2 tablespoons vegetable oil. Add caramelized onions. Cook, stirring, until beginning to brown, about 3 minutes.
  • Add livers to skillet and season with salt. Cook, stirring, until livers begin to brown and insides are pink throughout, 15 to 20 minutes. Transfer livers to a plate to cool slightly, about 10 minutes.
  • Meanwhile, in a small skillet, heat remaining 2 teaspoons vegetable oil. Add chopped onions and cook, stirring, until golden brown; remove from heat and set sauteed onions aside.
  • Place cooled livers and caramelized onions in the bowl of a food processor; pulse until well combined. Transfer to a medium bowl. Stir in hard-boiled eggs, sauteed onions; season with salt and pepper. Refrigerate at least 3 hours before using.

Tips:

  • For the best flavor, use high-quality chicken livers. Fresh livers are ideal, but frozen livers can also be used if they are thawed properly.
  • Be sure to clean the livers thoroughly before cooking. Remove any green or black spots, and rinse the livers well under cold water.
  • Do not overcook the livers. Overcooked livers will be tough and dry. Cook them just until they are pink in the center.
  • Use a sharp knife to chop the livers. This will help to prevent them from becoming mushy.
  • Season the chopped liver to taste. Common seasonings include salt, pepper, onion powder, and garlic powder.
  • Serve the chopped liver immediately or store it in the refrigerator for up to 3 days.

Conclusion:

Chopped liver is a delicious and versatile dish that can be enjoyed as a spread, a dip, or a main course. It is a popular Jewish dish, but it is also enjoyed by people of all cultures. With its simple ingredients and easy preparation, chopped liver is a great dish for any occasion.

Related Topics